Thank you for reminding me of the article. For Slovenian wines,I have to say that Movia makes an interesting Pinot Nero - maybe it isn't what a Burgundy expert would be after, but it is definitely an interesting wine.

I do realize that the Friulian-Slovenian border has more to do with politics than terroir, but should note that Zidarich and Vodopivec are both based in Friuli rather than Slovenia.

Furmint is the grape that is used to make the great Hungarian Tokaji, and because of this, producers of the "Istrian"/"Slovenian" Tokai/Tokaj (made from a completely different grape: Sauvignon Vert/Sauvignonasse) were compelled by the EU to abandon the name. The Friulian wines are now labelled: "Friulano", and some Slovenians label the wines "Jakot" (Tokaj backwards, as in thumbing their noses at the Hungarians).

Furmint is the grape that is used to make the great Hungarian Tokaji, and because of this, producers of the "Istrian"/"Slovenian" Tokai/Tokaj (made from a completely different grape: Sauvignon Vert/Sauvignonasse) were compelled by the EU to abandon the name. The Friulian wines are now labelled: "Friulano", and some Slovenians label the wines "Jakot" (Tokaj backwards, as in thumbing their noses at the Hungarians).

Hadn't heard that story, Marco. Good for them...nothing like thumbing your noses at the bureaucrats sometime.Tom

We went to Slovenia several years ago for the wines. Generally, there wasn't much to talk about in the mid-price range ($12 -$20). Brda was a lot better than eastern Slovenia, but the industry as a whole hasn't filled the mid-price range with quality. It's a totally unfair comparison, but I'll make it anyway. You get a lot more for your buck in New York.